Bakewell Tart, Apple and Caramel

We’ve kept this one at a medium roast to let the character of the coffee come through, while still giving it plenty of body and strength for espresso. Expect Bakewell tart sweetness, baked apple and caramel, with relatively low acidity making it an easy-drinking, balanced cup. Great as a straight espresso, but with enough weight and sweetness to work brilliantly with milk too.

Roast - Medium

Process - Washed

Plant Species - Arabica

Variety - Catuai, Sarchimor

Altitude - 1300m - 1800m

Origin - Guatemala

Baja Verapaz might not be Guatemala’s most famous coffee region, but that’s exactly what makes it interesting. Tucked into the central highlands, smallholder farmers grow coffee on steep, forested slopes between 1,200 and 1,600 metres, surrounded by cloud forests and limestone-rich soils. Cool, misty mornings and slow ripening give the cherries plenty of time to develop, while generations of careful farming and traditional processing bring out the region’s naturally clean, balanced character. It’s a lesser-known corner of Guatemala producing seriously good coffee.

Process - Washed

Coffee from Baja Verapaz is traditionally washed, with ripe cherries hand-picked by smallholder farmers and depulped the same day. The coffee is then fermented for 24–36 hours, with farmers relying on generations of experience to judge when it’s ready. After washing, the parchment is slowly dried on patios or raised beds, carefully turned to ensure even drying and consistent quality.

Grind Information

While we always recommend grinding your coffee fresh at home to achieve the perfect grind size for your specific brewing equipment, we understand this isn’t always practical. That’s why we offer a range of grind options aimed at delivering the best possible results across a variety of machines and brewing methods. However, due to the wide range of equipment available, we can’t guarantee that our pre-ground options will be perfectly matched to every individual setup.